Directions:
- Remove leaves from 1 tarragon branch;reserve for garnish.
- Heat olive oil in large heavy saucepan over low heat.
- Add onion, cover and cook until translucent,stirring occasionally, about 10 minutes.
- Stir in tomatoes.
- Blend in 4 cups chicken broth, tomato paste, 2 tarragon branches and 1 tarragon stem, thyme, bay leaf and salt and cayenne to taste.
- Increase heat to medium and bring to a boil.
- Reduce heat and simmer until soup thickens, stirring occasionally, about 25 minutes.
- Cool to room temperature.
- Puree soup in blender or food processor.
- Strain through a sieve to eliminate seeds, if desired.
- If soup is too thick, thin with more broth; if too thin, simmer to thicken.
- Refrigerate.
- Before serving, adjust seasonings.
- Pour or ladle into bowls or mugs, garnish with reserved tarragon leaves, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.55 Kcal (429 kJ) | ||
| Calories from fat | 31.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 875.42mg | 36% | |
| Potassium | 826.65mg | 18% | |
| Total Carbs | 13.36g | 4% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 52.1mg | 87% | |
| Iron | 0.2mg | 1% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 20.22 Kcal (85 kJ) | ||
| Calories from fat | 6.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 5% | |
|---|---|---|---|
| Sodium | 172.62mg | 36% | |
| Potassium | 163mg | 18% | |
| Total Carbs | 2.63g | 4% | |
| Sugars | 1.73g | 35% | |
| Dietary Fiber | 0.64g | 13% | |
| Protein | 0.56g | 6% | |
| Vitamin C | 10.3mg | 87% | |
| Calcium | 9.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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